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Homemade garlic mushroom soup

Winter is here with its short days and long cold nights. The wind carries promises of rain and snow. You miss the sunshine. The gloom and the cough you can’t seem to shake off make you crave warm and comforting food. Something to warm you from the inside out and chase away the winter chill and blues. Soup is the answer.

If you enjoy mushrooms and like garlic this is the soup for you. Making this garlic mushroom soup will saturate your home with tantalizing smells of herbs, mushrooms and a hint of garlic. Taking a taste, you lose yourself in the layers of flavor. Silky smooth broth, with a hint of garlic turned sweet by the stewing process,brightened by the herbs. You bite into a slice of mushroom that has been sautéed in herbs and butter and all the worries of the day melt away.

I knew I would love this soup when MJ posted the recipe a while back and I just HAD TO try it. I only slightly modified the recipe. Adding half the mushrooms to cook with the apples and garlic because I wanted the soup to be infused with more mushroom flavor. I then sautéed the rest the rest of the mushrooms and added them at the end for texture. I also added paprika and herbs de Provence to the mushroom as they were cooking because I love the mushroom/paprika/herb combo.

I served it with croutons made from this beautiful pumpkin bread that Charles posted a while back served it as a main meal. It would work equally well as an appetizer or a side dish.

Instructions

Add the onions and garlic and cook stirring occasionally until the onion softens

Add the apple and half the mushrooms and continue to cook, covered, for another 10 minutes, stirring occasionally.

Add the stock or water and the herbs then bring to a boil.

Reduce the heat and simmer about 15 minutes.

Remove the herbs. Puree the soup until smooth with an immersion blender or regular blender.

Add the mustard powder and salt to taste. Return the soup to a low heat and continue to simmer.

While the soup is simmering, melt the butter in a pan over medium low heat. Add the remaining half of the mushrooms making sure they are in one layer

Cook the mushroom slices until they are browned on both sides

Add these mushrooms to the soup and stir.

Add the milk/cream and bring the soup back to a simmer, stirring. Remove from heat.

Ladle into soup bowls and top with chopped parsley/ croutons

Notes

MJ’s recipes calls for 2 heads of garlic, I cut the garlic in half but I have to say that you do not really taste the garlic as such in the final soup. It turns into a much milder and sweeter version. If you have ever tried roasted garlic, this is similar to it.

As with most soups this one tastes better the next day, seriously consider doubling the amounts and saving some to enjoy the next day.

Coming soon

We continue our healthy breakfast series with spinach breakfast squares

This looks so moreish I am certainly not waiting until our winter to try! Love the addition of mustard, paprika and herbs for that little secret extra taste to mushrooms, which always are the first for which I reach in the vegetable section! And those spinach breakfast squares to come look very interesting!

What a wonderful-sounding soup! Mushroom soup is my husband’s favorite, and give him extra garlic and his eyes roll back in ecstasy! These croutons sound like a great addition and the herbes de Provence are Fantastic with mushrooms! such a good cure to winter Sawsan, right when we need it! thank you!

Beautiful soup and I love your homemade croutons. You know I love and use a lot of garlic in Bam’s Kitchen so I am all about this recipe. Garlic will help scare away all of those flu and cold bugs. Take care, BAM

Mushrooms and garlic are indeed one of my favourite combos, but adding apple to sweeten it up is quite new to me. From your comments, would you then reco to put both heads of garlic in since it didn’t have much garlic flavour? I’m going to need a good starter for my family’s redo Christmas dinner next weekend, I’ll put this on the contender list. Thanks

Hello Eva,
I found the soup very pleasant with one head of garlic but not very garlicy. I would suggest starting with one head and see how you like it.
If you have a chance to try it, I would love to hear what you think of it

Oh Sawson – this looks SO good!! I love the alterations that you made! I just bought a small jar of herbs de provence so I’ll be adding that next time for sure; however, I don’t think I could bring myself to reduce the garlic. 🙂 I’m so glad that you like the soup! It has definitely become a staple in this house. Thanks so much for the shout out! You really did this soup justice. As always – your pictures are lovely!

I remember MJ’s soup and how wonderful that you recreated her recipe! It’s been very cold here and all day I’m dreaming of soup. Since my husband is out of town, I could make just soup for dinner (he’d request something else on top of soup!). I have to shop for these ingredients! Looks very delicious Sawsan! By the way Happy New Year to you and your family!